Name: Slow-cooked Asian-style pork belly
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 1 tablespoon sesame oil; 1.25 kilogram piece of pork belly (boned); 2 small cinnamon sticks; 3 star anise; 1 thumb ginger, peeled and thinly sliced; 3 clove garlic, peeled and finely sliced; 3 spring onions, finely sliced; 1 orange, juice and strip of zest; 1 cup dark soy sauce; 1/4 cup brown sugar; 1 litre water

Slow-cooked Asian-style pork belly

Give roast pork a flavour-packed twist with this delicious slow-cooked Asian-style pork belly recipe. Serve on top of rice or noodles with plenty of Asian greens

This recipe first appeared in Food magazine.

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Ingredients

2 tablespoon peanut oil

1 tablespoon sesame oil

1.25 kilogram piece of pork belly (boned)

2 small cinnamon sticks

3 star anise

1 thumb ginger, peeled and thinly sliced

3 clove garlic, peeled and finely sliced

3 spring onions, finely sliced

1 orange, juice and strip of zest

1 cup dark soy sauce

1/4 cup brown sugar

1 litre water

Method

1.Heat the peanut and sesame oils in a flameproof casserole dish, add the pork and sear on both sides. Remove the pork from the pan.

2.Place the cinnamon sticks, star anise, ginger, garlic and spring onion in the casserole and stir-fry for 1-2 minutes. Add the orange juice and zest, soy sauce and brown sugar. Stir until the sugar has dissolved.

3.Return the pork to the casserole dish and pour in the water. Place a piece of baking paper inside the casserole over the pork and cover the casserole with the lid. Simmer gently for 3 hours. The pork should be soft when cooked.

4.Carefully remove the pork from the juices and place it skin-side up on a grill pan. Grill the pork until the skin starts to crackle. Cut into 4-8 equal strips.

5.While the pork is grilling, place the casserole dish on the hob, bring the cooking juices to the boil and reduce by half. Strain the juices through a sieve and reserve.

6.Serve the pork belly on rice or noodles, drizzled with the juices and accompanied by Asian greens.

Ask your butcher to remove the rind from the pork belly. If this is not possible, you might find it easier to remove the crackling before slicing the meat.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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